Lots of them. Use butter or bacon grease instead of olive oil and add shredded cheese & fat when its cooked. Also add cooked crumbled bacon/sausage, tasso, etc. about halfway through the cookin. I usually cook the “quick grits” on the stove when I makes shrimp & grits.

I grew up in the 50s & 40s in New Jersey eating “Philadelphia Scrapple” many mornings. Most every supermarket had pound blocks of the stuff next to the “pork roll” (See; http://en.wikipedia.org/wiki/Pork_roll ) & eggs near the “dairy case” , neither of which I can find down here in S.E. Loosiana (and would give my doctor a heart attack if she knew I was eating them, her).

I have a number of recipes for scrapple such as;Scrapple

I originally got this from r.f.c. five years ago. I have since deleted the info so I don't know who posted it originally. My summer savory is taking off now, so I will be makeing a batch of this very soon. I have made this for the last four years and it is great. I hope you like it.

Here is a family recipe for the type of scrapple made in Pennsylvania. It was not written down until a couple years ago when my mother was again preparing her annual batch. Last year, I made a batch from these directions and have added the notes in ( ). The key is being sure that you have a whole fresh pork shoulder as there has to be bone in order to get a proper broth. The ham hocks also add to this. I had some leftover liquid which promptly jelled when cooled. Good luck.

Simmer meat covered with water, garlic, and onion. Remove the garlic after the mixture has boiled a few minutes. Remove from heat when the meat begins to fall away from the bones. Cool, remove all bones, skin and grizzle. Approx. 4 hours.

Strain liquid. (Approx. 2 1/2 qts.)Shred meat and combine with a modest amount of fat (1/2 cup) skimmed from the liquid and reserved liquid to simmer. (It is a good idea to hold out some liquid) Bring to a simmer, add salt, pepper, summer savory, and thyme to taste. (1/4 tsp. salt, 1/4 tsp. pepper, 2 tsp. summer savory, 1 tsp. thyme) Be sure that there is enough liquid to accept white corn meal in sufficient quantity to adhere the meat together. Add liquid from reserve. Mix in flour. (Becomes as thick as gravy.) Begin adding and stirring in corn meal until quite thick. (Gets so thick that it is difficult to stir with heavy spoon. Similar to pie crust but not quite as thick.)

Spread in loaf pan. Refrigerate, or freeze. Slice and brown in frying pan.

Cook the pork slowly until it falls apart. Set aside to cool. When cool, pick meat from the bones, discarding all gristle and fat. Skim fat from the broth and cook it down to 1 quart. Grind the meat fine. Add salt to the broth and bring to a rolling boil. Sprinkle the cornmeal over the boiling broth by handfuls, stirring constantly. Cook 510 minutes, then add the meat and seasoningsand work them thoroughly into the cornmeal. Continue to cook over VERY low heat about 20 minutes. Them mould in a dish rinsed in cold water. Chill.

Scrub bones or shoulder well and simmer all day in a large pot covered with water. Let boiled meat cool in the pot overnight and into the next afternoon. Then pick the meat from the bones and run it through a meat grinder. Chop onions fine and cook in stock until tender. Then add the ground pork and seasonings. Add rolled oats. Boil until oatmeal and Pork are done. (15 min. or so). Let cool and pour into loaf pans. Cool completely and wrap in foil and refrigerate or freeze. Slice about 1/2 inch thick and fry on greased iron griddle until browned on both sides.

Simmer meat covered with water, garlic, and onion. Remove the garlic after the mixture has boiled a few minutes. Remove from heat when the meat begins to fall away from the bones. Cool, remove all bones, skin and grizzle. Approx. 4 hours. Strain liquid. (Approx. 2 1/2 qts.) Shred meat and combine with a modest amount of fat (1/2 cup) skimmed from the liquid and reserved liquid to simmer. (It is a good idea to hold out some liquid) Bring to a simmer, add salt, pepper, summer savory, and thyme to taste. (1/4 tsp. salt, 1/4 tsp. pepper, 2 tsp. summer savory, 1 tsp. thyme)

Be sure that there is enough liquid to accept white corn meal in sufficient quantity to adhere the meat together. Add liquid from reserve.

Mix in flour. (Becomes as thick as gravy.)

Begin adding and stirring in corn meal until quite thick. (Getsso thick that it is difficult to stir with heavy spoon. Similarto pie crust but not quite as thick.)

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